Angie’s Bolo De Caco.
We all have that one friend that can cook/bake pretty much anything. If you don’t have one of these friends I suggest you get out more. Spend time with people, and latch onto the cool ones who cook 😉
My amazing baker is the scrumptious Angelic Ferreira. Besides for being able to pull off Heston-dishes she happens to be Portuguese and knows all the amazing childhood dishes Oscar LOVES.
One such dish is Bolo de caco. Its a sweet-potato bread. I h ave fallen IN LOVE with this bread over the past 7 years of being with Os. We used to only be able to buy it at the Church Fiestas. (once a year)
Its similar to “pot brood” but not quite as dense.
Couple weeks ago we had dinner with the Ferreiras and the rest of the “we drink maybe a little too much wine gang”. We tend to take over and rule any dinner location who are lucky enough to host us.
We asked Angie if she can make bolo de caco (I can’t remember why we brought it up. Think there was something similar on the menu.)
She smiled and the shoulder shrug and said “of course I can, Ill mail you the recipe” At this moment I thought “oh shit”. If I stuff this up it would ruin Oscars favourite childhood treat. It would be like someone baking me a shit pancake.
She mailed and made it sound SO EASY. And thanks to her it was. OMW easiest bread EVER!
Do yourselves a favour and bake this one. It doesn’t take long and it doesn’t even take complicated ingredients.
Here is her recipe.
1 kilogram cake flour
2 sachets instant yeast, (20g)
1 tsp salt and milled pepper, (10ml)
200 grams sweet potatoes, (about 2-3), peeled, cooked and mashed
3 cups warm water, (750ml)
1 knob butter, for frying
125 ml butter, softened
1 clove of garlic, crushed
1 tbsp parsley, finely chopped
- Combine all the ingredients together with enough warm water to make a very soft, wet dough. Using one hand, bring all the ingredients together and mix thoroughly for 5-10 minutes or until dough becomes elastic.
- Cover dough loosely with cling film and leave in a warm place for 30 minutes.
- Divide the mixture into 5 equal portions. Shape into flattened rounds and set aside to prove for a second time.
- Keep it covered with a damp tea towel.
- Melt a small cube of butter in a small, high sided pan and cook each bread over a low heat for 8-10 minutes on each side until browned and cooked through.
- Repeat process with remaining bread.
For the butter:
Combine all the butter ingredients together. Slice a loaf in half, width wise and spread with a generous smothering of garlic butter.
Tip: The dough for the bread should be very soft, lightly oil your hands before dividing the dough to help prevent it sticking to your fingers.